Vegetarian Matzoh Balls

• 4 large eggs, separated
• 1 teaspoon salt
• Dash cayenne pepper
• 2 teaspoons white onion, grated
• 2 tablespoons unsalted butter, melted
• 3/4 cup matzoh meal
• 7 cups vegetable stock
• Additional stock for serving

1. In a medium bowl, beat the egg whites until they hold stiff peaks; set aside.
2. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and butter.
3. Fold the egg whites into the egg yolk mixture until just combined.
4. Gently fold in the matzoh meal in several additions.
5. Cover bowl with plastic wrap and refrigerate one hour.
6. In a large pot, bring the vegetable stock to a boil.
7. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls.
8. After all the balls are formed, drop them into the boiling stock.
9. Return to a boil, then reduce heat.
10. Cover and simmer for 30 minutes.
11. Remove with a slotted spoon.
12. Serve warm in vegetable stock.

eggs, salt, cayenne pepper, white onion, unsalted butter, meal, vegetable stock, serving

Taken from www.epicurious.com/recipes/food/views/vegetarian-matzoh-balls-108017 (may not work)